Description
It’s a blend that harmoniously combines an indigenous grape variety with an international one. The Chardonnay grapes that make up the 50% of the product, are harvested at the end of august, whereas the Insolia indigenous grapes, that will occupy the remaining 50% of the mass, are harvested during the first decade of september. Both of them are subjected to a very soft pressing, of which only the must bloom is used, that decantes at a low temperature and then ferments for about 20 days at 16-17 C°; it refines in steel on fine lees and sees the union of the cuvée about a month before the bottling, after which there is a further maturation of 2-3 months in glass.
The golden colour of the Insolia grapes is found in the glass, in the reflections tending to gold of its straw-yellow dress. Fruity bouquet of cedar, lime and yellow grapefruit, intense and elegant, with notes of prickly-pear.
In the mouth it is delicate, with elegant persistence and pleasant minerality.
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